Sunday, August 18, 2013

Cinnamon Roll Cupcakes

These make a great brunch cupcake. They aren't too dessertish, but not breakfasty...so brunch seems to be the perfect time to eat these!

I decided to top them with a cream cheese frosting, one that would work as a cake frosting. It just seemed right for these cupcakes.

After making them my hubs made the executive decision that these are best still warm. So take that note :)

Since I didn't make these like a typical cinnamon roll, where you roll the dough (I mean, it is a cake batter after all), I filled the cupcake liner about 1/3 full with batter, poured a bit of the cinnamon butter, swirled it in with the batter with a toothpick, and repeated it with another bit of batter and cinnamon butter.